If there’s one thing I’ve missed about home over these past three months of travelling, it’s my food processor. No, wait. I mean my entire kitchen and pantry. No, wait! I mean my family and friends. I’ve definitely missed my family and friends the most. Yep.

But, you know, I’ve been in constant contact with my loved ones through email and Skype. I know how their lives are progressing, and I’m constantly sending hugs and kisses through the computer screen (hang on, does that make me sound less than reputable?). What doesn’t work virtually, however, is making vegan nut-based treats in a food processor.

Now that I’m looking to settle in Toronto (at least for the winter months), I have high hopes of getting back to regularly making treats such as today’s Pistachio Rosewater No-Bake Vegan Heavenly Bites. In fact, this recipe might even be the first I recreate upon finding my own kitchen, because gosh golly Miss Molly, they’re utterly fabulous.

Vibrant with green-flecked and distinctly-delicious pistachios and sesame seeds, given body via rolled oats and sweetness through agave, and dazzled into exotic excitement by a sprinkling of rosewater, these no-bake (high raw) pistachio rosewater bites are perfect for those moments where you want something sweet yet healthy, easy to make yet complex in flavour, and just a tad little tiny bit addictive.

I hope you like these as much as I did, back in Australia, and intend to, here in Canada.

Add in the agave, rosewater, and vanilla, and pulse until the mixture starts to clump together and can be pressed/rolled into balls. Taste and add more rosewater, if your heart desires it so (keep in mind that the rosewater flavour develops over time).

Roll into balls and store in the fridge or freezer.

Note: I’m planning to add a little ground cardamom next time, too. I believe that will be marvellous.

I could stand here and suggest oatbran for the rolled oats, and chopping the pistachios by hand, and then simply mixing everything together… but you’re in Paris. Go out and find a Mont Blanc (in my honour 😉 ) instead.

You know I would in a heartbeat, if that private pilot would come pick me up! 😉 P.S. I know, I’m so sorry! I owe so many people emails; it’s terrible! But hey, at least you know I love you and am thinking of you all the time xoxo

Aren’t I a terrible person? I think I had a vague “e-Book, one day!” plan, but it never happened. You know, the old “I’ll only ever fail at everything therefore I can’t even try to take a leap of faith” issue! Whee!

I’ve kind of missed your food processor too, and these recipes resulting from it The travel trade off is a good one, but if you’re settling in Toronto for a while (my gosh it seems excitingly grown up to say that – are you excited?) I hope you can have fun in your own kitchen space again!

Excited and terrified. I’ve never had to find a job and a place to live on my own in a foreign country before. It shall be a grand adventure! Thing is I don’t want to leave Lisa and our daily gigglefests.

Absolutely! Particularly with these ones that don’t use dates. You could use the stick blender to chop the pistachios finely, and either do the same for the oats and coconut, or simply use oat bran and leave the sesame seeds and coconut as they are. Then you could just stir it all together vigorously!

It means so much to me that people read here and take the time to comment, so the least I can do is make an effort to respond and say thank you. Though, of course, it’s easier to find the time right now when I’m travelling and not yet working full-time 😉

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About

Hannah. Writer, editor, firm believer in socks, gin, laughter, buttered toast, cheesecake, and semicolons. Currently back in Canberra after two years living in Canada; heart tingling to see what happens next.